When it come to how we like things cooked, Matt and I are polar opposites. I like my steaks rare, he likes his medium to medium-well (and that is an improvement to the well done steaks he ordered when I met him). I order my tuna steaks pan seared... he actually once ordered his well done. I can only imagine the chef rolling his eyes when he got that order! I like my yolks runny and he likes his eggs over hard. So, when Matt and Jax were off on a date with Sam and K (Jax's betrothed), I took full advantage and made runny eggs in purgatory with so I could sop up all that yolky goodness with some garlic herb bread.
I started with chopped tomatoes from our freezer. They are almost gone, so it is a good thing tomato season is just around the corner. I added a jalapeno that was also from last year's harvest. I freeze them whole and use them in chili and soups all winter and spring long. Add some fresh herbs and garlic and you have an excellent base for your eggs. Once it has cooked down to the perfect consistency, poach the eggs right in the tomato sauce.
Sprinkle cheese and herbs over it all and you won't believe your taste buds. The sauce has a little heat to it, hence the purgatory name. It isn't too hot, but has just enough kick to make it interesting. Make sure you have plenty bread to sop up the sauce and the soft egg yolks if you are so inclined (which of course I am). I normally make this for dinner, but it would make an excellent brunch dish as well.
Eggs In Purgatory
1 T olive oil
1/2 onion, diced
1 jalapeno, diced (I left the seeds and ribs in for extra heat, but you can remove them if you want a milder sauce)
2 cloves garlic
4 cups chopped tomatoes (I used some from our freezer, but a couple of cans would work too)
1 tsp salt
1 tsp fresh oregano, chopped
1 tsp fresh basil, chopped
2-4 eggs (I made two since I was on my own, Matt and I could have easily shared it with 4 eggs)
Optional: black pepper, more fresh herbs (I use chives, basil and/or parsley) and Parmesan for finishing
Mandatory: crusty bread for sopping up the sauce
- In a hot skillet (I used a 9 inch cast iron skillet), pour in the olive oil. Then add the onion and jalapeno and cook until onions are translucent. Add garlic and cook for about a minute.
- Pour in tomatoes. Add salt, oregano and basil. Simmer for about 20 minutes or until you reach your desired consistency.
- Crack your eggs into the simmering tomato sauce. Cover and continue to simmer until the eggs are cooked. I like my egg whites fully set, but my yolks runny.
- Sprinkle with fresh herbs and grated Parmesan.
Here are some other great recipes featuring eggs:
- Baked Eggs and Candied Bacon by Our Good Life
- Egg Drop Soup by Food Lust People Love
- Eggs in a Cloud by Culinary Adventures with Camilla
- Eggs in Purgatory by Cooking with Carlee
- Ginger Coconut Macaroons by Passion Kneaded
- Gyeran Bbang (Korean Egg Bread) by Tara's Multicultural Table
- Ham and Cheese Breakfast Casserole by Fearlessly Creative Mammas
- Ham, Egg and Cheese Breakfast Braid by Making Miracles
- Southwestern Breakfast Bowl by The Freshman Cook
- Tiramisu Gelato by A Day in the Life on the Farm
- Vanilla Bean Angel Food Cake with Malted Chocolate Cloud Frosting by Baking in Pyjamas
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Egg Day on June 3rd by serving up egg dishes of all kinds.
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